Lamb cutlets are delicious! They also cook very quickly—this is a great meal that can be prepared from start to finish in about 20 minutes. 

We like the cutlets with this salad that can easily be prepared in about the same time as the cutlets, but you could also serve the cutlets with potatoes or rice and vegetables of your choice.

Lamb Cutlets with Couscous Tabbouleh

For 2 servings:

Ingredients

(halve quantities for 1 serving)

6 chined* lamb cutlets

1 clove garlic, chopped

2 tsp lemon juice or 1 tsp balsamic vinegar

¼ tsp crumbled dried oregano

1½ Tbsp olive oil

Couscous Tabbouleh

¾ cup couscous

½ tsp salt

½ tsp minced chilli

1 ¼ cups boiling water

2 Tbsp lemon juice

2 spring onions, finely sliced

2 cups cubed red tomatoes

about 1 cup chopped mint

¼–½ cup chopped parsley

2 Tbsp olive oil

*chined cutlets have the knobbly bit at the top (meaty end) of the rib bone removed which means you can flatten the eye of meat for extra tenderness and even quicker cooking.

Method

Put the cutlets between two sheets of plastic (or a large folded plastic bag) and beat them with a rolling pin until the eye of meat is twice the original size.

Stir the marinade ingredients together on a shallow plate that will hold the flattened cutlets, then turn the cutlets in the mixture. Cover with plastic and leave to stand while you prepare the tabbouleh. Put a large non-stick frypan on to heat.

To make the couscous tabbouleh, put the couscous, salt and chilli in a medium-sized bowl. Stir in the boiling water and lemon juice and leave to stand, without stirring, for about 6 minutes. Meantime, finely slice the spring onions, including most of the leaves. Cut the tomatoes into 1cm cubes, and finely chop the mint and parsley.

Put the cutlets in the pan and cook about 1½ minutes per side.

While lamb cooks, fork the spring onions, tomatoes, herbs and olive oil through the tabbouleh and pile on plates. Serve cutlets or kebabs leaning against the tabbouleh as soon as lamb is cooked. Serve alone or with crusty bread.

Reprinted with permission from Meals for 1 or 2, Simon & Alison Holst

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